These creamy Italian chicken mince rissoles would be great over pasta, mash or polenta or served with crusty bread as an easy weeknight dinner. Tip: make sure you buy fat-free sundried tomatoes, not the ones in oil.
500g chicken mince
1 egg, lightly whisked
45g (1/2 cup) dried breadcrumbs
1 tbsp dried Italian seasoning
40g (1/2 cup) finely grated parmesan
4 garlic cloves, crushed
2 tablespoons olive oil
1 brown onion, finely chopped
300ml light cooking cream
1 Massel chicken stock cube, crumbled
80g (1/2 cup) sun-dried tomatoes, thickly sliced (see note)
60g baby spinach leaves
Fresh basil leaves, to serve
5 Method Steps
Step 1Place the mince(500g chicken mince), egg (1 egg, lightly whisked), breadcrumbs (45g (1/2 cup) dried breadcrumbs), seasoning (1 tbsp dried Italian seasoning), half the parmesan (40g (1/2 cup) finely grated parmesan) and half the garlic (4 garlic cloves, crushed) in a bowl and mix well to combine. Use damp hands to shape 1/4 cupfuls of the mixture into 8 balls. Flatten slightly to form rissole shapes.
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Step 2Heat half the oil (2 tablespoons olive oil) in a large, deep frying pan over medium heat. Cook rissoles for 2-3 minutes on each side or until golden and almost cooked through. Transfer to a plate.
Step 3Heat the remaining oil in the same pan over medium-high heat. Cook onion (1 brown onion, finely chopped) and remaining garlic, stirring, for 5 minutes or until softened. Add cream (300ml light cooking cream), stock cube (1 Massel chicken stock cube, crumbled) and 125ml (1/2 cup) water and bring to the boil. Reduce heat to medium. Add rissoles and tomato (80g (1/2 cup) sun-dried tomatoes, thickly sliced (see note)) to the pan. Simmer for 8 minutes or until the rissoles are cooked through and the sauce has thickened.
Step 4Add the spinach (60g baby spinach leaves) and remaining parmesan to the pan and cook for 1 minute or until the spinach wilts. Season.
Step 5Serve the rissoles with sauce, sprinkled with basil leaves (Fresh basil leaves, to serve).